SCA COFFEE SUSTAINABILITY

Sylvia Tan, 20 years of experience in the catering industry, rich experience in coffee cultivation and sensory experience, experience in SCA training courses in multiple countries, including (UAE, Kuwait, United States, Colombia, Indonesia, Malaysia) ~Founder of Coffee Stain ~Founder of Discover Coffee Roasting Co Served as a consultant for the R&D department of Nestlé Malaysia, 2016-2019 ~CQI, Q-Grader, 2013, R-Grader 2014, Q-Processing Level-1 ~2017 International Jury Coffee Excellence COE ~Singapore/Malaysia National Barista Competition Sensory Judge ~Malaysian Federal Agricultural Marketing Authority(FAMA)-Coffee Consultancy and ~TrainingSCA World Specialty Coffee Association Certification Officer 2014 (CSP 5-course certification) ~SCA Coffee Skills Diploma ~SCA CVA Certificate ~Certificate in Advanced Coffee Studies, University of Zurich, Switzerland

The Coffee Sustainability Foundation level course covers the major sustainability issues facing the coffee industry today and offers baselineknowledge of what the term ‘sustainability’ means, how it is connected to power dynamics, current and historical events and practices, as well asa variety of coffee projects. The course is designed to have broad applications and appeal for people new to coffee, or people who have been incoffee for a long time and want a better grasp on sustainability in the value chain. Learners can expect to take away the skills and knowledgethey need to begin to make meaningful change within their own company or prepare to participate in the intermediate or professional courses.This course is ideal for coffee professionals who are interested in growing their knowledge of sustainability to become better stewards ofsustainability within their current role or company or develop new skills to help support existing initiatives or goals. Anyone working in coffee would benefit from this course.